Standard Ritz Crackers are baked, not fried. This baking process is what gives them their signature "buttery" and flaky texture without the heavy oiliness of a fried snack. A grounded piece of food engineering: the seven distinct holes (docking holes) on each cracker are not just for decoration; they allow steam to escape during the baking process, which prevents the cracker from puffing up like a pita and ensures a uniform, consistent crunch. However, in 2026, you should be careful with the branding, as the Ritz Toasted Chips line is also "oven-baked" but marketed to compete with fried potato chips. These chips have 50% less fat than regular fried chips specifically because of the baking method. A supportive health tip: while they are "baked," Ritz still contains a significant amount of vegetable oils and salt to achieve that iconic flavor. Whether you’re eating the classic round cracker or the newer chips, you’re enjoying a product that has been "toasted" in an oven rather than submerged in a deep fryer.